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    You are in: Home / Recipes / Vegetable Lentil Cream/Soup Recipe
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    Vegetable Lentil Cream/Soup

    Vegetable Lentil Cream/Soup. Photo by I'mPat

    1/1 Photo of Vegetable Lentil Cream/Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Boomette's Note:

    A recipe from Ricardo that can be frozen. In this recipe you'll need half this recipe: Lentil Pilaf or 2 cups cooked lentils.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put rack in the center of the oven. Preheat oven to 450°F.
    2. 2
      On a baking sheet, mix all veggies, balsamic vinegar and oil. Add salt and pepper. Cook in the oven for about 20 minutes until the veggies are tender, stirring a few times during cooking. Remove skin from the tomatoes and cut in dice.
    3. 3
      In a saucepan, bring to boil the chicken stock, veggies and lentils. Let simmer about 5 minutes or until veggies and lentils are very tender. In a blender, reduce the soup to a creamy puree. Add more stock if needed. Adjust seasoning.
    4. 4
      Serve this soup as a main dish. You can serve a piece of cheese with Naan bread.

    Ratings & Reviews:

    • on July 19, 2010

      55

      This certainly is packed with flavour and so very filling. I used the stick blender to smooth it out. From a full recipe I got 12 cups and the DM really enjoyed. I have frozen the rest for later use. Like others I also added some garlic cloves and a couple of small grown onions quartered, though I did have to add about another 2 cups of vegetable stock or we would have been eating it with a fork. Thank you Boomette, made for Went to the Market.

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    • on January 25, 2009

      55

      Wow wow wow! I will admit that I didn't go into this recipe expecting a lot, given its simple ingredients, but it was truly fantastic. I did modify it a bit - I added 1 whole onion and 2 - 3 cloves of garlic to the roasting pan of vegetables, tossed some fresh oregano into the stockpot, and blended in about 1/2 cup of heavy cream after the soup was pureed - and I was really bowled over by the flavor of it. I usually don't like balsamic vinegar (I find it overpowering) but in this soup, it was absolutely perfect. (I see now that bluemoon and I were thinking very much alike! I'll have to try it with yogurt next time...) The consistency is great and it's very bright and colorful. This is an absolute keeper that I will definitely make again.

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    • on January 09, 2009

      55

      WOW, Boomette, this was just SO delicicious! I loved what vegetables were in the recipe but couldn't resist adding an onion which I quartered and several cloves of garlic. I also added an extra red bell pepper. I used my Stock Vegetable Stock instead of the chicken stock and used puy lentils. I also added some of my favourite herbs: sage, rosemary, thyme and basil. This smelt just wonderful while cooking, both when the vegetables were being roasted and when the soup was simmering so even though I made this about a week ago I can smell it as I write this review! Just for the divine fragrance alone I'd happily give this 10 stars! I used a stick blender to puree the soup in the pot and we enjoyed it with a generous dollop of creamy Greek yoghurt. Thank you so much for sharing this wonderful recipe. Made for Everyday is a Holiday!

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    Nutritional Facts for Vegetable Lentil Cream/Soup

    Serving Size: 1 (467 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 354.5
     
    Calories from Fat 126
    35%
    Total Fat 14.1 g
    21%
    Saturated Fat 2.3 g
    11%
    Cholesterol 7.2 mg
    2%
    Sodium 369.7 mg
    15%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 12.3 g
    49%
    Sugars 14.0 g
    56%
    Protein 18.7 g
    37%

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